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Citrus Spice Marinade

Also known as mojo marinade. It's perfect to use on all meats and fish before barbecuing. It's made with garlic, onions, orange juice, lime juice, cumin, oregano, lemon pepper, hot sauce and fresh coriander.

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Ingredients
Makes: 750 ml

6 cloves garlic

1 small onion

250ml freshly squeezed orange juice

125ml freshly squeezed lime juice

1/2 teaspoon ground cumin

1 teaspoon dried oregano

1/2 teaspoon lemon pepper

1/2 teaspoon freshly ground black pepper

1 teaspoon sea salt

4 tablespoons chopped coriander

1 teaspoon hot pepper sauce

250ml olive oil

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MethodPrep:10min › Ready in:10min

Pulse the garlic and onion in a food processor until very finely chopped. Pour in orange juice, lime juice; season with cumin, oregano, lemon pepper, black pepper, salt, coriander and hot pepper sauce. Blend until thoroughly incorporated. Pour in the olive oil and blend until smooth.

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Reviews & ratingsAverage global rating:

(84)

Reviews in English (67)

J

by Jillian

89

Wonderul marinade for chicken! I cut the recipe in half for 4 boneless chicken breasts. I used regular orange juice from concentrate vs. fresh squeezed then added a bit of fresh and added a bit of orange zest (did the same for the lime). I put everything into a ziploc bag and let it marinate all day. I highly recommend adding the Tabasco as it gives it a nice kick. The chicken came out moist, tender and the cilantro paired nicely with the citrus. I served this with "Lime Cilantro Rice" from this site and the leftover chicken went great over mixed greens with "Orange Citrus Vinaigrette" from this site.
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19 Mar 2010
(Review from Allrecipes US | Canada)

F

by foodelicious

59

I can't imagine how this recipe could be any better. Soak a gnarly slab of flank steak in it overnight, slap that bad boy on the grill, and pour yourself a Mojito, baby!
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01 Jun 2007
(Review from Allrecipes US | Canada)

N

by Naynee

44

I slow cook this over pork tenderloin and serve the meat on tortillas. I can't get enough! This is a great recipe. I do add more garlic and leave out the cilantro, which I don't like. Much better than the bottle kind.
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11 Apr 2007
(Review from Allrecipes US | Canada)